From Rosalind Creasy. Both savory and sweet butters can be made with flowers. Probably the most versatile savory butters are made from chive blossoms or nasturtium flowers. Serve these savory butters with a crisp French bread or melt them over vegetables, fish, or poultry. Or also add savory herbs, lemon juice, or other flavorings such as ground chipotle peppers or grated fresh ginger. Sweet flower butters can be made with roses, violets, lavender, and pineapple sage and are a treat on egg breads, sugar cookies, or as a mystery filling between layers of pound or sponge cake. Not all edible flowers are equally tasty. Before you prepare the blossoms taste a few petals to make sure they please your palate.